Chicken Cordon Bleu !

What You'll Need

• 6 skinless, boneless chicken breast
• halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

How to Make It

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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BAKED CHICKEN WINGS

What You'll Need

• 20 chicken wings
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal® all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter

How to Make It

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.

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Cream Cheese Pound Cake!

What You'll Need

• Four sticks butter,
• Four cups sugar,
• Four cups flour (cake or all purpose),
• eight large eggs,
• eight oz cream cheese,
• Flavoring of choice like vanilla or almond or cherry

How to Make It

1. I leave my cream cheese, butter and eggs out to reach room temp.
2. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your flavoring. I used about 2 tsp each of vanilla and banana in this one! YUM! Grease and flour your 10' angel food pan and pour in batter.
3. Make sure you lick the beater or your cake will not rise! LOL!
4. smile emoticon Start out with a cold oven!!!!!!!!!!!!!!
5. Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes (if your cake is browning too fast, you may want to tent the top with foil.)
6. Give it the tooth pick test in the middle. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry.
7. Allow to cool a few minutes before removing from pan.

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SLOW COOKER BROCCOLI BEEF

What You'll Need

• 1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
• One cup beef broth
• 2/3 cup low sodium soy sauce
• 1/3 cup brown sugar
• One tablespoon sesame oil
• One tablespoon minced garlic
• One quarter teaspoon red chili flakes (optional)
• Four cups broccoli florets
• Two tablespoons corn starch + Four tablespoons cold water

How to Make It

1. Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for Two-Three hours or low Four-Five hours.
2. minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
3. Just before serving, place broccoli in a large tupperware, fill with 1/2 inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.

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CHEESE AND GARLIC CRACK BREAD

What You'll Need

• One crusty loaf, preferably sourdough or Vienna
• ¾ cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter

• 100g/3.5oz unsalted butter, softened
• Two garlic cloves, minced
• ⅜ tsp salt
• One tbsp fresh parsley, finely chopped

How to Make It

1. Preheat the oven to 180C/350F.
2. Melt butter and then mix in other Garlic Butter ingredients.
3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
6. Serve immediately.

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CHICKEN PARMESAN BAKED ZITI

What You'll Need

• 12 ounces DeLallo penne ziti (or any pasta shape)
• Two cups shredded, cooked chicken (about Two small chicken breasts)
• One (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
• One half cups shredded mozzarella cheese (I used 2% low fat)
• 1/3 cup freshly-grated Parmesan cheese
• One quarter cup packed fresh basil leaves, roughly chopped

How to Make It

1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain.
3. Return pasta to the stockpot and add chicken and tomato sauce.
4. Gently toss to combine until the pasta is evenly coated.
5. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish.
6. Sprinkle evenly with One cup of mozzarella cheese, half of the Parmesan cheese and half of the basil.
7. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining One half cup of mozzarella cheese.
8. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden.
9. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

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Addictive & Healthy Paleo Nachos

What You'll Need

• Two medium tomatoes, diced and seeded
• Two tbsp fresh cilantro, chopped
• One-Two tbsp lime juice
• Two cups guacamole
• Two tbsp green onions, chopped

For the meat

• One medium yellow onion, finely diced
• One tbsp coconut oil
• One green chili, diced
• One lb. ground beef
• Two cloves garlic, minced
• One tsp smoked paprika
• One half tsp ground cumin
• One tbsp tomato paste
• 12 oz. canned diced tomatoes
• One tsp salt
• One half tsp pepper

For the sweet potato chips

• Three large sweet potatoes
• Three tbsp melted coconut oil
• One tsp salt

How to Make It

1. To make the sweet potato chips,
2. preheat the oven to 375 degrees F.
3. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife.
4. In a large bowl, toss them with coconut oil and salt.
5. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper.
6. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes.
7. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
8. While the potato chips are baking, start preparing the beef.
9. Melt the coconut oil in a large skillet over medium heat.
10. Add the onion and chili to the pan and sauté for 3-4 minutes until softened.
11. Add the ground beef and cook for 4-5 minutes, stirring regularly.
12. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine.
13. Bring the mixture to a simmer and then turn the heat down to medium-low.
14. Cook, covered, for 20-25 minutes, stirring regularly.
15. Stir the chopped tomatoes, lime juice, and cilantro into the beef mixture.
16. Adjust salt and pepper to taste. Remove from heat.
17. To assemble the nachos, form a large circle with the sweet potato chips on a platter.
18. Add the beef mixture into the middle of the circle, and then top with guacamole and green onions.

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Paleo Chicken Tortilla-less Soup

What You'll Need

• pounds chicken breasts (you can use bone-in, skin-on if you’d like, or boneless skinless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end)
• Three tablespoons of oil of your choice, divided (we used coconut oil)
• Two-Three teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have)
• One large or 2 medium onions, diced
• six cloves garlic, minced
• Two jalapeno peppers, diced
• One-Two poblano peppers, diced
• Two quarts (8 cups) chicken stock
• One 28 ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)
• Juice of Two limes
• One cup cilantro, chopped
• avocado and fresh cilantro for garnish

How to Make It

1. Preheat your oven 375 degrees Fahrenheit (350 for convection).
2. Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well.
3. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven.
4. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear.
5. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot).
6. Alternately, you can just chop the chicken into small pieces.
7. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.
8. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.
9. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.
10. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.
11. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.
12. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat. Heck, get out the hot sauce if you really want some zing!

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Mexican Lasagna

What You'll Need

• 1 1/2 cups ricotta
• 1 1/2 teaspoons chili powder
• 1 cup frozen corn
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 Tablespoon minced garlic
• 1/2 jalapeno pepper, seeded and minced
• 1/2 red onion, minced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 15 ounce can black beans, rinsed
• 16 ounces your favorite salsa
• 2 1/2 pounds boneless chicken breast, cut into bite size pieces
• 2 Tablespoons olive oil, divided
• 2 teaspoons cumin
• 32 ounce can tomato sauce
• 6-8 whole wheat tortillas
• 8 ounces Monterrey jack
• 8 ounces pepper jack
• Fresh cilanto (optional)
• salt and pepper

How to Make It

1. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat
2. Sprinke chicken with salt, pepper, and garlic powder. Cook for 7-10 minutes until chicken is cooked through. Transfer to a bowl and set aside.
3. Add 1 TB olive oil to the skillet, add the peppers, onion, garlic, corn, and black beans. Cook for 2 minutes.
4. Season with cumin, chili powder, and cayenne. Saute for 3-4 minutes.
5. Add the chicken back in, stir in the salsa and tomato sauce.
6. Reduce heat to medium-low and simmer for at least 10 minutes.
7. Preheat oven to 350°.
8. To assemble lasagna, layer a small amount of the sauce on the bottom of the pan, layer with tortillas, cover with more sauce, followed by dollops of ricotta, and a sprinkling of the cheeses.
9. Repeat layering process 3-4 times, ending with the cheese on top. (See photos above for clarification.)
10. Pop in the oven and bake for around 30 minutes, until the cheese is bubbly and golden brown. Remove and let rest for 10-15 minutes.
11. Like most lasagnas, fresh out of the oven it wont stay in neat squares.
12. When you reheat it the next day it will though!

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Easy Baked Chicken Breasts

What You'll Need

• 2/3 c mayonnaise
• 1/4 c freshly grated Parmesan cheese
• 1/2 c seasoned bread crumbs, finely crushed
• 1-1/2 tsp. seasoning salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. granulated garlic or garlic powder
• 1/2 tsp. Coleman’s mustard
• 1/2 tsp. soy sauce
• 4 skinless, boneless chicken breasts

How to Make It

1. Preheat oven to 375.
2. Spray a baking dish large enough to hold the chicken in a single layer.
3. In a medium sized bowl, mix all ingredients except chicken until blended.
4. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.
5. Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.

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Bacon, Spaghetti Squash, and Parmesan Fritters

What You'll Need

• 1/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
• Five bacon strips, cooked, drained of fat, and chopped
• One half cup Parmesan cheese, freshly grated
• One quarter + 1/8 teaspoons salt
• Three cups spaghetti squash, cooked and wringed out (see instructions below)
• Three green onions, chopped
• Two eggs
• Two tablespoons olive oil

For garnish:

• Two green onions, chopped
• dollop of Greek Yogurt

How to Make It

1. The recipe required Three CUPS COOKED spaghetti squash.
2. Three CUPS COOKED spaghetti squash is usually One half or 2/3 of a whole spaghetti squash.
3. First Three steps describe how to cook spaghetti squash (this can be done One or more days in advance):
4. Preheat oven to 425 Fahrenheit.
5. Cut the squash in Two halves, scrape out the seeds and the fiber out of each half.
6. Spray oil over the cut sides of the squash.
7. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
8. Bake for about 30-40 minutes.
9. Remove it from the oven when it's cooked through and soft, and let it cool.
10. Flip the squash so that cut side faces up – that will speed up the cooling.
11. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
12. Let it cool.
13. Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink.
14. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks.
15. Try to get rid of as much liquid as you can.
16. Cooked spaghetti squash can be refrigerated for 5 days.
17. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or Two days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters
18. Now, on to how to make fritters:
19. In a large bowl, using electric mixer, beat Two eggs on high speed for 1-2 minutes.
20. Add flour and continue beating for about 30 seconds to combine.
21. To the same bowl, add spaghetti squash, Parmesan cheese, Three chopped green onions, and 1/4 + 1/8 teaspoons salt.
22. Mix very well until all the mixture has uniform consistency.
23. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.
24. Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet.
25. Using a spatula, correct the shape of each fritter, making it flatter and rounder.
26. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes.
27. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes.
28. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping.
29. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately).
30. Do 4 fritters at a time, you should have a total of Two batches (8 fritters total).
31. Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).

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PALEO CHICKEN SALAD WRAPS

What You'll Need

Chicken Salad

• One whole roasted chicken or 2 pounds of chicken
• One half cup finely chopped celery
• Juice from One lemon (about 2-3 Tablespoons)
• One half cup Paleo mayonnaise (see recipe below)
• One quarter teaspoon salt
• One half teaspoon pepper
• One teaspoon Creole Seasoning

Mayo

• One large egg, at room temperature (very important to be at room temperature)
• Two teaspoons lemon juice, at room temperature
• One cup light olive oil (or One half cup olive oil + One half cup avocado oil)
• One half teaspoon salt
• One half teaspoon dijon mustard, optional

Wraps

• One Paleo Wrap
• One half cup chicken salad
• Extra mayo (optional)

How to Make It

Chicken salad

1. Put cooked chicken in a food processor and pulse a few times to rough chop.
2. Continue pulsing for about 30 seconds until the chicken is finely chopped.
3. *If you turn "on" the food processor, your chicken will become a "paste" instead of very finely chopped.
4. Don't do this.
5. In a bowl, combine lemon juice, mayonnaise, salt, pepper and creole seasoning and blend well.
6. Toss chicken into the bowl, combine a few times with a spatula and throw in finely chopped celery.

Mayo

7. Place the One egg, lemon juice, salt and optional dijon mustard in a blender or food processor.
8. Pulse a few times until frothy and blended.
9. The key to this step is being patient and slow.
10. Tablespoon by tablespoon start to add the olive oil, while the blender or food processor is on.
11. Keep pouring slowly.
12. It should take Two to Three minutes.
13. If you rush this it will not emulsify.

Wraps

14. Lay wrap on a flat surface.
15. Spread extra mayo if desired.
16. Add chicken salad on top and spread evenly.
17. Fold in two of the four side of the wrap about One half inch. (So fold top and bottom) Then take the other side and wrap it up tightly! Cut wraps in half or leave whole.

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